Chicken Piccata


  • 1 pound chicken breasts
  • Salt and freshly ground pepper
  • 2 T unsalted butter
  • 1 T olive oil
  • ½ cup chicken broth
  • 2 T rinsed and chopped capers
  • 1 T lemon juice
  • 1 T chopped fresh flat-leaf parsley


Place the chicken between two pieces of plastic wrap. With a meat pounder or mallet, pound to ¼ inch thickness. Sprinkle with salt and pepper. Melt 1T butter with the oil in a large skillet over medium heat. Add to the pan and brown the chicken pieces on both sides. Transfer to a plate. Keep warm. Repeat until all chicken is cooked.

After the chicken is cooked and removed from the pan, pour the chicken broth into the pan. Cook over high heat, scraping the bottom of the pan, until the liquid is slightly thickened. Stir in the capers, lemon juice, and parsley. Remove from the heat and swirl in the remaining butter. Pour the sauce over the chicken and serve.
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